Fresh American Classics With a Twist at The Water Club

After a much needed multi-million dollar refurb and the addition of Talula's husband and wife (and Top Chef contestant) team Frank Randazzo and Andrea Curto-Randazzo, The Water Club will open to the public Thursday. We got a sneak peak of the menu which features, among other things: Cast iron seared sustainable salmon filet with warm red creamer potato fennel confit-roasted shallot salad with arugula orange-white balsamic beurre blanc; Brined and pan roasted center-cut pork chop with creamy polenta, smoked bacon, braised collard greens, fried okra, and bourbon brown butter; Creamy lobster bisque garnished with jumbo lump blue crab meat, sweet corn-fresh chile salad and chopped garden fresh chives; House smoked pastrami sandwich served warm on toasted rye with melted baby swiss cheese, Water Club chicken liver pate, pickled red onion and creamy mustard sauce; Extra virgin olive oil poached Ahi tuna salad, with mixed lettuces, long stemmed artichokes, local tomatoes, roasted red peppers, white beans, avocado, lemon-garlic vinaigrette; and Crispy fried oyster with watermelon-blackened salsa, green chile aioli, yuzu tobiko. [EaterWire]
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